CN103027136A - Green tea processing process - Google Patents
Green tea processing process Download PDFInfo
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- CN103027136A CN103027136A CN2012105298978A CN201210529897A CN103027136A CN 103027136 A CN103027136 A CN 103027136A CN 2012105298978 A CN2012105298978 A CN 2012105298978A CN 201210529897 A CN201210529897 A CN 201210529897A CN 103027136 A CN103027136 A CN 103027136A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 62
- 235000009569 green tea Nutrition 0.000 title claims abstract description 21
- 238000012545 processing Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title abstract description 10
- 235000013616 tea Nutrition 0.000 claims abstract description 43
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 238000003892 spreading Methods 0.000 claims description 15
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229910052802 copper Inorganic materials 0.000 claims description 5
- 239000010949 copper Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 230000000149 penetrating effect Effects 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 238000012546 transfer Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 241000233855 Orchidaceae Species 0.000 abstract description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229940106705 chlorophyll Drugs 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
The invention discloses a green tea processing process. A de-enzyming process de-enzymes tea leaves by using high-temperature steam; a kneading process is performed in a pressurizing manner; and a drying process is a method of drying at first and then frying. The green tea processing process provided by the invention is convenient and simple; and the tea leaves produced by the green tea processing process have the aroma of orchid and are good in color, aroma and quality.
Description
Technical field
The present invention relates to a kind of tea, relate in particular to a kind of processing technology of green tea.
Background technology
Green tea is as one of main teas of China, and 100,000 tons of tealeaves are produced in the whole nation per year, and output occupies first of the six large just tea making.Green tea claims again azymic tea.Green tea is the tea of making without fermentation, therefore more reservation the natural materials of bright leaf, the Tea Polyphenols that contains, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components is also more.Green tea is take tea free as raw material, mainly is through the tealeaves that completes, the typical process process such as kneading, drying is made.
The general shortcoming of green tea in the market is that kind is single, and is outstanding not on fragrance and flavour.Mansion Tea Co., Ltd is chatted in the preliminary progress that research delicate fragrance type green tea mechanization and standardized production technique get on by Sichuan Province, can solve preferably the problem that green tea production exists, but the product odor type is still more single.
Summary of the invention
The processing technology that the purpose of this invention is to provide a kind of green tea, its processing technology is convenient, simple.
The present invention is achieved by the following technical programs:
A kind of processing technology of green tea, wherein, the processing technology of this tea may further comprise the steps:
1) wither: pluck fresh tealeaves, remove impurity, carry out 30～60 minutes wither after cleaning under ventilation and penetrating light, then move to indoorly, then bright leaf is spread, spreading thickness is 5～8cm, spreads time 10～15h, is advisable until bright leaf appears fragrant;
2) complete: the tealeaves after withering by the conveyer belt handle is sent in the steam copper and completes, and the temperature that completes is controlled at 200～220 ℃, fixation time 5～10 minutes;
3) knead: the bright leaf after will completing takes out immediately to spread out and dispels the heat to 30～40 ℃ of leaf temperature, put into and knead bucket and knead, first sky was rubbed 2～5 minutes, added light kneadding again and pinched 5～10 minutes, increase the weight of at last kneadding and pinch and tightly rolled up to the tea bar in 2～5 minutes, juice overflows and gets final product when not becoming drip;
4) drying: the tea bar after will kneading is put into dryer dries, bake out temperature is controlled at 105～115 ℃, leaf-spreading thickness 3～5cm, drying time is 5～10 minutes, then taking out the spreading for cooling of tea bar to 30～40 ℃ of leaf temperature, then put into frying pan, is to fry slowly under 70～80 ℃ to the tea bar to transfer light green color in temperature first, then cool the temperature to 50～60 ℃ and fry soon to there being tea smell to take the dish out of the pot, obtain into and sampling tea.
Beneficial effect of the present invention is:
The green tea that obtains of the present invention has orchid odor type, dark brown green profit, and soup look green transparent has improved the quality of green tea on the whole.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1
A kind of processing technology of green tea, wherein, the processing technology of this tea may further comprise the steps:
1) wither: pluck fresh tealeaves, remove impurity, carry out 30 minutes wither after cleaning under ventilation and penetrating light, then move to indoorly, then bright leaf is spread, spreading thickness is 5cm, spreads time 10h, is advisable until bright leaf appears fragrant;
2) complete: the tealeaves after withering by the conveyer belt handle is sent in the steam copper and completes, and the temperature that completes is controlled at 200 ℃, fixation time 5 minutes;
3) knead: the bright leaf after will completing takes out immediately to spread out and dispels the heat to 30 ℃ of leaf temperature, puts into to knead bucket and knead, and first sky was rubbed 2 minutes, added light kneadding again and pinched 5 minutes, increases the weight of at last kneadding and pinches and tightly rolled up to the tea bar in 2 minutes, and juice overflows and gets final product when not becoming drip;
4) drying: the tea bar after will kneading is put into dryer dries, bake out temperature is controlled at 105 ℃, leaf-spreading thickness 3cm, drying time is 5 minutes, then taking out the spreading for cooling of tea bar to 30 ℃ of leaf temperature, then put into frying pan, is to fry slowly under 70 ℃ to the tea bar to transfer light green color in temperature first, then cool the temperature to 50 ℃ and fry soon to there being tea smell to take the dish out of the pot, obtain into and sampling tea.
Embodiment 2
A kind of processing technology of green tea, wherein, the processing technology of this tea may further comprise the steps:
1) wither: pluck fresh tealeaves, remove impurity, carry out 45 minutes wither after cleaning under ventilation and penetrating light, then move to indoorly, then bright leaf is spread, spreading thickness is 6cm, spreads time 13h, is advisable until bright leaf appears fragrant;
2) complete: the tealeaves after withering by the conveyer belt handle is sent in the steam copper and completes, and the temperature that completes is controlled at 210 ℃, fixation time 8 minutes;
3) knead: the bright leaf after will completing takes out immediately to spread out and dispels the heat to 35 ℃ of leaf temperature, puts into to knead bucket and knead, and first sky was rubbed 3 minutes, added light kneadding again and pinched 8 minutes, increases the weight of at last kneadding and pinches and tightly rolled up to the tea bar in 4 minutes, and juice overflows and gets final product when not becoming drip;
4) drying: the tea bar after will kneading is put into dryer dries, bake out temperature is controlled at 110 ℃, leaf-spreading thickness 4cm, drying time is 8 minutes, then taking out the spreading for cooling of tea bar to 35 ℃ of leaf temperature, then put into frying pan, is to fry slowly under 75 ℃ to the tea bar to transfer light green color in temperature first, then cool the temperature to 55 ℃ and fry soon to there being tea smell to take the dish out of the pot, obtain into and sampling tea.
Embodiment 3
A kind of processing technology of green tea, wherein, the processing technology of this tea may further comprise the steps:
1) wither: pluck fresh tealeaves, remove impurity, carry out 60 minutes wither after cleaning under ventilation and penetrating light, then move to indoorly, then bright leaf is spread, spreading thickness is 8cm, spreads time 15h, is advisable until bright leaf appears fragrant;
2) complete: the tealeaves after withering by the conveyer belt handle is sent in the steam copper and completes, and the temperature that completes is controlled at 220 ℃, fixation time 10 minutes;
3) knead: the bright leaf after will completing takes out immediately to spread out and dispels the heat to 40 ℃ of leaf temperature, puts into to knead bucket and knead, and first sky was rubbed 5 minutes, added light kneadding again and pinched 10 minutes, increases the weight of at last kneadding and pinches and tightly rolled up to the tea bar in 5 minutes, and juice overflows and gets final product when not becoming drip;
4) drying: the tea bar after will kneading is put into dryer dries, bake out temperature is controlled at 115 ℃, leaf-spreading thickness 5cm, drying time is 10 minutes, then taking out the spreading for cooling of tea bar to 40 ℃ of leaf temperature, then put into frying pan, is to fry slowly under 80 ℃ to the tea bar to transfer light green color in temperature first, then cool the temperature to 60 ℃ and fry soon to there being tea smell to take the dish out of the pot, obtain into and sampling tea.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in specification and the embodiment, it can be applied to various suitable the field of the invention fully, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the example of describing.
Claims (1)
1. the processing technology of a green tea, it is characterized in that: its processing technology may further comprise the steps:
1) wither: pluck fresh tealeaves, remove impurity, carry out 30～60 minutes wither after cleaning under ventilation and penetrating light, then move to indoorly, then bright leaf is spread, spreading thickness is 5～8cm, spreads time 10～15h, is advisable until bright leaf appears fragrant;
2) complete: the tealeaves after withering by the conveyer belt handle is sent in the steam copper and completes, and the temperature that completes is controlled at 200～220 ℃, fixation time 5～10 minutes;
3) knead: the bright leaf after will completing takes out immediately to spread out and dispels the heat to 30～40 ℃ of leaf temperature, put into and knead bucket and knead, first sky was rubbed 2～5 minutes, added light kneadding again and pinched 5～10 minutes, increase the weight of at last kneadding and pinch and tightly rolled up to the tea bar in 2～5 minutes, juice overflows and gets final product when not becoming drip;
4) drying: the tea bar after will kneading is put into dryer dries, bake out temperature is controlled at 105～115 ℃, leaf-spreading thickness 3～5cm, drying time is 5～10 minutes, then taking out the spreading for cooling of tea bar to 30～40 ℃ of leaf temperature, then put into frying pan, is to fry slowly under 70～80 ℃ to the tea bar to transfer light green color in temperature first, then cool the temperature to 50～60 ℃ and fry soon to there being tea smell to take the dish out of the pot, obtain into and sampling tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210529897.8A CN103027136B (en) | 2012-12-10 | 2012-12-10 | Green tea processing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210529897.8A CN103027136B (en) | 2012-12-10 | 2012-12-10 | Green tea processing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103027136A true CN103027136A (en) | 2013-04-10 |
| CN103027136B CN103027136B (en) | 2014-08-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210529897.8A Expired - Fee Related CN103027136B (en) | 2012-12-10 | 2012-12-10 | Green tea processing process |
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| Country | Link |
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| CN (1) | CN103027136B (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392838A (en) * | 2013-07-03 | 2013-11-20 | 安徽翠兰投资发展有限公司 | Method for processing Yuexi Cuilan tea |
| CN103392844A (en) * | 2013-08-10 | 2013-11-20 | 日照盛发农业科技有限公司 | Spherical green tea processing technology |
| CN103444920A (en) * | 2013-09-25 | 2013-12-18 | 四川省复立茶业有限公司 | Processing method of green bud tea |
| CN103493922A (en) * | 2013-09-30 | 2014-01-08 | 广西金花茶业有限公司 | Processing method for organic jasmine flower green tea |
| CN103815101A (en) * | 2014-03-11 | 2014-05-28 | 安徽亿宏生物科技有限公司 | Method for preparing orchid tea |
| CN104186736A (en) * | 2014-09-26 | 2014-12-10 | 重庆云岭茶业科技有限责任公司 | Green tea and processing method thereof |
| CN105166122A (en) * | 2015-09-18 | 2015-12-23 | 贵州省凤冈县朝阳茶业有限公司 | Green tea processing method |
| CN105360438A (en) * | 2015-12-16 | 2016-03-02 | 广西昭平县凝香翠茶厂 | Method for preparing lemon jasmine green tea |
| CN105851284A (en) * | 2016-05-26 | 2016-08-17 | 广西凌云县伟利茶业有限公司 | Method for making Lingyun pekoe green tea |
| CN105941680A (en) * | 2016-06-22 | 2016-09-21 | 贵州省凤冈县茗都茶业有限公司 | New tea processing method |
| CN105941681A (en) * | 2016-06-22 | 2016-09-21 | 贵州省凤冈县茗都茶业有限公司 | Green tea processing technology |
| CN106035760A (en) * | 2016-06-06 | 2016-10-26 | 大新县生产力促进中心 | Processing technology of green tea |
| CN106689443A (en) * | 2016-12-02 | 2017-05-24 | 安顺芦坝栗香茶业有限公司 | Manual production method for Pubugaolv |
| CN107212142A (en) * | 2017-08-03 | 2017-09-29 | 南京仙草堂生物科技有限公司 | A kind of preparation method of yellow dendrobe health-care tea |
| CN107494785A (en) * | 2017-08-31 | 2017-12-22 | 余庆县佛渡茶业有限公司 | The processing technology of tealeaves |
| CN107873896A (en) * | 2017-12-04 | 2018-04-06 | 大田县上京镇溪口新农农副产品专业合作社 | A kind of health green tea and its manufacture craft |
| CN108522723A (en) * | 2018-06-21 | 2018-09-14 | 贵州省凤冈县浪竹有机茶业有限公司 | A kind of processing technology of green tea |
| CN108740102A (en) * | 2018-06-19 | 2018-11-06 | 安康市农业科学研究所 | The processing method of orchid odor type selenium-rich green tea |
| CN109362901A (en) * | 2018-10-15 | 2019-02-22 | 刘柳贞 | A kind of manufacture craft of shaddock black tea |
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Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392838A (en) * | 2013-07-03 | 2013-11-20 | 安徽翠兰投资发展有限公司 | Method for processing Yuexi Cuilan tea |
| CN103392838B (en) * | 2013-07-03 | 2016-03-30 | 安徽翠兰投资发展有限公司 | A kind of processing method of Yuexi Cuilan tea |
| CN103392844A (en) * | 2013-08-10 | 2013-11-20 | 日照盛发农业科技有限公司 | Spherical green tea processing technology |
| CN103392844B (en) * | 2013-08-10 | 2015-05-20 | 山东盛发农业科技有限公司 | Spherical green tea processing technology |
| CN103444920A (en) * | 2013-09-25 | 2013-12-18 | 四川省复立茶业有限公司 | Processing method of green bud tea |
| CN103444920B (en) * | 2013-09-25 | 2015-01-07 | 四川省复立茶业有限公司 | Processing method of green bud tea |
| CN103493922A (en) * | 2013-09-30 | 2014-01-08 | 广西金花茶业有限公司 | Processing method for organic jasmine flower green tea |
| CN103815101B (en) * | 2014-03-11 | 2016-01-20 | 安徽亿宏生物科技有限公司 | A kind of preparation method of orchid tea |
| CN103815101A (en) * | 2014-03-11 | 2014-05-28 | 安徽亿宏生物科技有限公司 | Method for preparing orchid tea |
| CN104186736B (en) * | 2014-09-26 | 2016-05-18 | 重庆云岭茶业科技有限责任公司 | A kind of green tea and processing method thereof |
| CN104186736A (en) * | 2014-09-26 | 2014-12-10 | 重庆云岭茶业科技有限责任公司 | Green tea and processing method thereof |
| CN105166122A (en) * | 2015-09-18 | 2015-12-23 | 贵州省凤冈县朝阳茶业有限公司 | Green tea processing method |
| CN105360438A (en) * | 2015-12-16 | 2016-03-02 | 广西昭平县凝香翠茶厂 | Method for preparing lemon jasmine green tea |
| CN105851284A (en) * | 2016-05-26 | 2016-08-17 | 广西凌云县伟利茶业有限公司 | Method for making Lingyun pekoe green tea |
| CN106035760A (en) * | 2016-06-06 | 2016-10-26 | 大新县生产力促进中心 | Processing technology of green tea |
| CN105941681A (en) * | 2016-06-22 | 2016-09-21 | 贵州省凤冈县茗都茶业有限公司 | Green tea processing technology |
| CN105941680A (en) * | 2016-06-22 | 2016-09-21 | 贵州省凤冈县茗都茶业有限公司 | New tea processing method |
| CN106689443A (en) * | 2016-12-02 | 2017-05-24 | 安顺芦坝栗香茶业有限公司 | Manual production method for Pubugaolv |
| CN107212142A (en) * | 2017-08-03 | 2017-09-29 | 南京仙草堂生物科技有限公司 | A kind of preparation method of yellow dendrobe health-care tea |
| CN107494785A (en) * | 2017-08-31 | 2017-12-22 | 余庆县佛渡茶业有限公司 | The processing technology of tealeaves |
| CN107873896A (en) * | 2017-12-04 | 2018-04-06 | 大田县上京镇溪口新农农副产品专业合作社 | A kind of health green tea and its manufacture craft |
| CN108740102A (en) * | 2018-06-19 | 2018-11-06 | 安康市农业科学研究所 | The processing method of orchid odor type selenium-rich green tea |
| CN108740102B (en) * | 2018-06-19 | 2022-02-22 | 安康市农业科学研究院 | Processing method of orchid-flavor selenium-rich green tea |
| CN108522723A (en) * | 2018-06-21 | 2018-09-14 | 贵州省凤冈县浪竹有机茶业有限公司 | A kind of processing technology of green tea |
| CN109362901A (en) * | 2018-10-15 | 2019-02-22 | 刘柳贞 | A kind of manufacture craft of shaddock black tea |
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| Publication number | Publication date |
|---|---|
| CN103027136B (en) | 2014-08-06 |
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